Pumpkin & Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups chopped Carrots1 large chopped Onion3 cloves chopped Garlic1 1/2 cup canned Pumpkin2 - 2 1/2 cups Water1 Oxo vegetable (cube) or other bouillon1/4 cup heavy Whipping Cream1 cup Milk, 1%1 tsp. SaltPam Olive Oil spray
Generously spray a large pot with Pam (I like the Olive Oil kind for this recipe). Sautee chopped onion and garlic. Add chopped carrot, bouillon cube and 1 cup of water and cook on medium heat for 10 minutes. Add pumpkin and remaining water (1 1/2 - 2 cups more) depending on preferred cosistancy. and lower heat to simmer for 45 minutes. Add milk and cream and continue simmering for 15 more minutes.
At this time, if you are like me and like a smoother consistency, you can blend the soup a little bit after about 45 minutes. Set half of the soup aside to cool, pulse gently in blender (be careful with hot liquids in the blender!) and then pour back into pot to finish simmering. Salt to taste.
8 servings (about 3/4 cup each)
Number of Servings: 6
Recipe submitted by SparkPeople user CAMILLE-LEON.
At this time, if you are like me and like a smoother consistency, you can blend the soup a little bit after about 45 minutes. Set half of the soup aside to cool, pulse gently in blender (be careful with hot liquids in the blender!) and then pour back into pot to finish simmering. Salt to taste.
8 servings (about 3/4 cup each)
Number of Servings: 6
Recipe submitted by SparkPeople user CAMILLE-LEON.
Nutritional Info Amount Per Serving
- Calories: 108.9
- Total Fat: 4.4 g
- Cholesterol: 15.6 mg
- Sodium: 458.2 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.5 g
- Protein: 3.1 g
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